Shoo Fly Cake

Shoo fly cake.

This a great breakfast cake or dessert for any meal. It favors its sister, shoo fly pie, but it doesn’t have the crust on the bottom. Both the pie and the cake have a combination of brown sugar and molasses for the sweetener. Flies are attracted to this, and in pioneer day when pies were put outside to cook, flies found their way quickly to enjoy the feast. Hence the term “Shoo, fly!” for this pie or cake.

If you’re not from Pennsylvania or of Pennsylvania stock, you might not be familiar with this shoo fly flavor. It’s so good with a dollop of ice cream and/or some milk or coffee.

Coffee or Dessert

My friend Jane served this shoo fly cake to us for dessert recently and I decided it’s time I make it again. You could bake this in a spring-form pan and serve it up as a coffee cake as well.

This shoo fly cake is delicious if it is kept moist; one way to do this is to check it carefully and remove it from the oven before it is over-baked.

shoo fly

Shoo Fly Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A simple and delightful cake that can be served for breakfast as a coffee cake or for dinner as a dessert.
  • 4 cups flour
  • 2 cups brown sugar
  • 1 cup butter or margarine
  • 2 cups boiling water
  • 1 cup dark Karo or molasses
  • 2 tsp. baking soda
  1. Combine first three ingredients (flour, brown sugar, and margarine/butter)
  2. Mix together until crumbs are formed
  3. Reserve 1½ cups for topping
  4. Mix water, molasses, and soda
  5. Add wet mixture to the remaining dry crumb mixture
  6. Mix well. Batter will be very thin.
  7. Pour into greased and floured 8 x 13 inch pan
  8. Top with remaining crumbs
  9. Bake at 350 for 40 minutes or until toothpick comes out dry

shoo fly


Apple Oatmeal Bars

apple bars

Apple Oatmeal Bars 

It’s a new recipe for me. On a whim, I tried this recipe. I had some extra apples that needed to be eaten or used up, and it’s just that time of year when apple-anything is good. This recipe is a keeper and I’ll be using it a lot!

There’s a crumb bottom  – of which some crumbs are reserved for the top.

There’s a second layer – the apples. apple barsThe third layer is a sauce that is poured over the apples. apple barsThe fourth layer is the remaining bars

Bake it at 350 for 25-35 minutes or until done.  Serve warm or cold. Serve plain, with a glass of  milk, or some cool whip or ice cream. Enjoy!

apple oatmeal bars

I found this recipe through Taste of Home.  [Find more great recipes at].

4.0 from 1 reviews
Apple Oatmeal Bars
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
A simple apple oatmeal bar that can be made ahead and frozen or served fresh. Easy to make and soooo good. KIddos at my house asked for seconds and thirds.
  • 3 cups flour
  • 1½ cups old-fashioned oats
  • 1½ cups packed brown sugar
  • ¾ teaspoon baking soda
  • 1¼ cups cold butter, divided
  • 5-6 cups peeled apples, thinly sliced
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract
  1. Combine the following in a bowl: flour, oats, brown sugar, and baking soda
  2. Add 1 cup + 2 Tablespoons butter - cut into mixture with pastry cutter or knife or fingers until youi have coarse crumbs
  3. Keep 2 cups for topping
  4. Put the rest of the crumbs in the bottom of a 9 x 12" greased pan
  5. Peel and slice apples and put them in layers on top of the crumbs
  6. Set aside.
  7. In saucepan, combine the following: sugar, cornstarch, water, vanilla, and 2 Tbsp. butter
  8. Bring to a boil and stir for about 2 minutes or until it is thick and bubbly
  9. Spread sauce over the apples
  10. Top with the remaining crumbs
  11. Bake at 350 for 35-45 minutes or until lightly browned

Peach Dumplings

peach dumplings

Peach dumplings.

You can make these with a sauce or without a sauce. You can use a pie crust or the recipe below, which includes milk in the mix.  Serve the dumplings with ice cream, with milk, or plain. Decrease the sugar in the sauce if it’s too sweet.  Add the nutmeg the recipe calls for or just leave it out. You can peel the peaches or leave the peelings on.  You get to choose.

For this recipe, I used freestone peaches and left the peelings intact. The peelings have nutrients and also provide roughage. Truth be told, if you don’t tell folks the peelings are there, they probably won’t even notice them.peach dumpling

Ready, Set, Go.

Wash and halve the peaches, then slip the seed out. Make the sauce and then make your crust. This recipe is a lot like apple dumplings, only you use peaches instead.

I like the crust with milk because it is a softer crust. You’re welcome to use your favorite pie crust recipe if you’d like.

peach dumplings

These peach dumplings can be served hot out of the oven. You can also make them and freeze them before baking. Add the sauce when you are ready to bake.



Peach Dumplings
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A dumpling recipe for peaches with a homemade crust and homemade sauce. You can make these ahead and freeze them, or serve them the same day.
  • Sauce: 2 cups water
  • 2 cups sugar
  • 4 Tbsp. butter
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • Dumplings: Cinnamon/Sugar mixture, butter
  • Crust: 2 cups flour
  • 2½ tsp. baking powder
  • ½ tsp. alt
  • ⅔ cup shortening
  • ½ cup milk
  1. Wash peaches; peel if you desire
  2. Cut peaches in half and remove seed
  3. Make sauce: Put butter, sugar and water and spices into a kettle
  4. Bring to a boil and stir for one minute
  5. Remove from heat.
  6. CRUST: mix together flour, salt, baking powder and mix well
  7. Work in shortening (Crisco) until it is mixed well
  8. Add milk and stir until combined
  9. Take ⅓ of mixture and make into a bowl and roll out
  10. Cut squares and put ½ peach in center
  11. Dot with cinnamon/sugar and a dot of butter (1/2-1/2 tsp. each)
  12. Cover peach completely and put into pan with smooth side on top
  13. Cover with sauce
  14. Bake at 375 for 35 minutes or until crust is done

peach dumplings

Quick Cobbler

cobblerThis is one of my favorite desserts. It’s also easy. And simple. And good. 

I came across this recipe thirty years ago when I was searching frantically for a simple, easy dessert for out-of-town guests.  I decided to try this one, and it immediately became a keeper.  The kids like it because it’s just plain tasty and good. I like it because it’s so simple to put together, and it always ends up looking as good as it tastes. You can use any fresh, frozen, or canned fruit. Sprinkle it on top of a simple recipe of equal parts of sugar, milk, and flour and the usual baking powder and salt.


We have pastures on either side of our house, and normally there are cattle grazing in one of them. We move the cattle from one pasture to another. When we moved here twenty-one years ago, there were a few scraggly blackberry bushes in the pasture on the west side of the house.






blackberries in bucket 2After moving cattle into the pasture, the blackberry bushes began to grow and spread. The berries are usually large, sweet, and tender. By now, these bushes produce over fifty gallon of berries a year!  That means there are a lot of pricks and scratches, a lot of time picking berries, and plenty of berries in my freezer.

When I have unexpected company, this recipe is guaranteed to be a hit. You can use any fruit you’d like. I usually mix peaches and blackberries. You can use fresh, frozen, or canned fruit. The ingredients are items you’d find in your kitchen on any given day. You can also keep a container with all the dry ingredients; then all you need to do is add the milk the day you want to serve it.

So have at it.  Mix this up,  bake it during dinner, and then serve it for dessert.  This recipe does a 9 x 9 pan.  I usually make 2 batches for a 9 x 13-inch pan.

blackberries in hand 2


Quick Cobbler
Recipe type: easy dessert
Prep time: 
Cook time: 
Total time: 
With this recipe, the crust starts on the bottom and moves to the top. This is great served with milk, cool whip, or ice cream.
  • 1-2 Tbsp. margarine
  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 cups fruit (fresh, frozen, or drained, canned).
  1. Pre-Heat oven to 350
  2. Melt 1 Tbsp. margarine in pan while oven is pre-heating
  3. Mix together all the dry ingredients.
  4. Add milk
  5. Stir, using a large spoon or a mixer.
  6. Pour into pan on top of melted butter.
  7. Sprinkle 2 cups fruit on top - mix and match any combination you'd like. (I don't measure; I just put fruit on top until it looks right.)